I love to eat, and I’m not especially picky. So often, what ends up happening around here is Joe will ask me what I want for dinner, and I respond with, “I’m up for anything! What are you in the mood for?” From there, the way the game goes, he’ll pick a general category or genre, and I usually come up with some recipe that fits the bill. Last weekend, however, we were both stumped, and decided to let our local market inspire us. Sometimes, we’ll walk in and see an ingredient that seems interesting, and I’ll come up with a dish based on whatever we find!
When we got to the meat counter, the butcher had a bunch of large pot roasts (sometimes called chuck roasts) hanging out behind the glass. And that’s when Joe said something that kind of blew my mind. “I’ve never had pot roast.” As a child whose mother loved her crock pot, this was total sacrilege to me. Pot roast immediately went on our menu for Sunday dinner!
If you make a pot roast over the stove, you can brown off the meat before braising to add extra flavor, but I went the super easy route and literally threw all the ingredients into our slow cooker. And with the extra addition of balsamic vinegar, you won’t even miss the searing. Six hours later, and the meat fell apart with just a little nudge from a fork. I personally prefer my pot roast over noodles of some kind, but we were being good, and ladled it over mashed sweet potatoes for a healthier option. Delicious, easy, and oh-so-fall. Here’s the easiest recipe ever: